Corned Beef and Cabbage
User Reviews
0
0 reviews
Unrated
-
Prep Time
1 hr 30 mins
-
Cook Time
3 hrs 30 mins
-
Total Time
5 hrs
-
Servings
6 (to 8) servings
-
Calories
576 kcal
-
Course
Main Course, Dinner
-
Cuisine
Irish
Corned Beef and Cabbage
Report
Corned beef and cabbage is easy, tender, and the ultimate St. Patrick's Day recipe! With cabbage, potatoes and carrots, it's a full meal.
Share:
Ingredients
For the Corned Beef:
- 3- to 4- pound corned beef brisket homemade or storebought
- 1 tablespoon pickling spice*
- 2 bay leaves
- 4 garlic cloves peeled
For the Cabbage & Vegetables:
- 2 cups water
- 4 medium carrots chopped on a bias into 2” pieces
- 1 pound gold potatoes or Yukon Gold potatoes, quartered
- 1 medium yellow or white onion peeled, halved, with halves cut into thirds
- 1 medium head cabbage cored and cut into wedges
- 1 ½ teaspoons Dijon mustard
Instructions
- Rinse the brisket all over, then pat very dry. If applicable, trim off excess fat carefully with a paring knife, being careful not to cut away any of the meat itself.
- Place the brined brisket into a large stockpot (6 quarts or larger) and cover with at least 1 inch of water above the brisket. Add garlic cloves, bay leaf, and 1 tablespoon pickling spice.
- Bring liquid to a boil over high heat, then reduce the heat to maintain a low simmer. Cover and let simmer for about 3 hours or until the brisket registers 180 degrees F to 190 degrees F on a meat thermometer and is fork tender.
- Once the meat is ready, turn off the heat and let cool 10 minutes. With kitchen tongs, carefully remove the corned beef from the cooking liquid and transfer it to a cutting board. Remove 2 cups of liquid from the pot, then strain it into a bowl to remove any pieces. Set aside. Discard the remaining liquid from the pot and lightly rinse the pot to use later.
- Let the corned beef cool for 20 minutes at room temperature.
- While the corned beef cools, place the 2 cups of the strained liquid and 2 cups of water into the now-empty pot.
- Top with carrots, potatoes, onion, and cabbage. Bring liquid to a boil, then use a soup ladle to baste the vegetables at the top of the pot. Reduce heat to a low simmer, cover, and cook until vegetables have softened, about 25 to 30 minutes. Baste the vegetables with the hot liquid 2 more times as they cook.
- While the vegetables cook, slice the corned beef against the grain into 1/4” inch strips.
- When the vegetables are ready, use a slotted spoon to transfer them to a large serving platter that has a lip to prevent liquid overflow. Top the cooked vegetables with the sliced corned beef.
- To the pot of leftover liquid from the vegetables, add the mustard and mix together until combined. Spoon the liquid over the platter. Enjoy!
Notes
- *Depending upon your brand of pickling spice, it can be a little heavy on the allspice. If you prefer, you can pick out a few of the allspice berries, or enjoy it as is.
- TO USE STORE-BOUGHT CORNED BEEF: Rinse a 3- to 4-pound corned beef brisket and pat before cooking as directed. If the corned beef comes with a pickling spice packet (sometimes the store-bought versions do), you can use this in place of the “1 tablespoon pickling spice” when cooking the corned beef, so you don’t need to buy a jar of pickling spice.
- TO STORE: Refrigerate corned beef and cabbage in an airtight storage container for up to 4 days.
- TO REHEAT: Gently rewarm leftovers in a covered baking dish in the oven at 350 degrees F or in the microwave.
Nutrition Information
Show Details
Serving
1(of 6)
Calories
576kcal
(29%)
Carbohydrates
29g
(10%)
Protein
38g
(76%)
Fat
34g
(52%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
16g
Cholesterol
122mg
(41%)
Potassium
1427mg
(41%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
6952IU
(139%)
Vitamin C
136mg
(151%)
Calcium
117mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6(to 8) servings
Amount Per Serving
Calories 576 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 576kcal | 29% |
| Carbohydrates | 29g | 10% |
| Protein | 38g | 76% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 122mg | 41% |
| Potassium | 1427mg | 30% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 6952IU | 139% |
| Vitamin C | 136mg | 151% |
| Calcium | 117mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
